Elk Jerky Recipe
Spicy elk jerky recipe; the marinade can be used on beef, venison, elk etc.
Servings: 6 servings
Calories: 368kcal
Equipment
Ingredients
- 3 lbs roast (elk, venison, buffalo etc.)
- ½ cup soy sauce
- ¼ cup sesame seed oil
- 2 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon coriander powder
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper
Instructions
- Slice semi-frozen meat, against the grain, anywhere between ⅛" to ¼" in thickness. Place in a ziplock bag.
- Add the remaining ingredients in a bowl, and whisk until completely combined.
- Carefully pour the marinade over the meat. Seal the bag and marinate overnight, or at least eight hours.
- Place jerky on the dehydrator trays, leaving some space in between to allow for circulation.
- Use your dehydrator's settings to determine the length of time to dehydrate the meat. My dehydrator has a jerky setting and usually takes approximately eight hours until the jerky is ready.
- Once all the pieces are ready, turn off the dehydrator and allow to cool completely before storing.
Notes
- I've also used this marinade to make venison, bison, and antelope jerky. My personal favorite is elk jerky, with bison jerky being a close second.
- Sometimes I sprinkle sesame seeds, crushed red pepper, or cayenne pepper over the meat before dehydrating it.
- The thinner pieces will be ready sooner than the thicker ones. Start checking the jerky after approximately six hours and pull off any pieces that are ready.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 3g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 1100mg | Sodium: 1897mg | Fiber: 0g | Sugar: 1g
